Pasta with Spicy Sausagemeat
8 thick pork sausages
125ml/4fl oz/½ cup white vermouth, e.g. Noilly Prat
grated zest and juice of 1 lemon
a large pinch of dried chilli flakes
300ml/½ pint/1¼ cups half-fat crème fraîche
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
3 tbsp freshly grated Parmesan
salt and ground black pepper
1 Remove the skin from the sausages. Heat a non-stick frying pan over a medium heat. When it’s hot, add the sausagemeat and fry for 5 minutes, stirring occasionally, until cooked and browned.
2 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
3 Add the vermouth to the sausagemeat, bring to the boil and let it bubble away, stirring, for 2–3 minutes until the liquid has reduced. Add the lemon zest and juice, chilli and crème fraîche. Season with salt and pepper. Cook over a low to medium heat for 5 minutes until reduced.
4 Drain the pasta and return to the pan. Stir the parsley and sage into the sauce and toss with the pasta.
5 Serve immediately, sprinkled with grated Parmesan.